Here’s a comforting and hearty recipe for Chicken and Potato Gnocchi—pillowy gnocchi tossed with tender chicken in a creamy sauce.
Ingredients (Serves 4)
For the Gnocchi:
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
For the Chicken & Sauce:
- 2 tbsp olive oil
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning (or a mix of basil, oregano, thyme)
- Optional: 1 cup spinach or peas for added vegetables
Instructions
- Cook the gnocchi:
- Bring a large pot of salted water to a boil.
- Add gnocchi and cook until they float to the surface (2–3 minutes). Drain and set aside.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then cook until golden and cooked through (5–6 minutes). Remove and set aside.
- Make the sauce:
- In the same skillet, sauté onion until soft. Add garlic and cook 1 minute.
- Add chicken broth and heavy cream, bring to a simmer.
- Stir in Parmesan cheese and Italian seasoning. Cook until slightly thickened (~3–4 minutes).
- Combine:
- Add cooked chicken and gnocchi to the sauce. Toss to coat evenly.
- If using vegetables, stir in spinach or peas and cook until heated through.
- Serve:
- Garnish with extra Parmesan and freshly ground black pepper. Serve hot.
✅ Tip: For a richer flavor, you can add a splash of white wine to the sauce before adding cream. For extra texture, sear the gnocchi in a little butter after boiling to make them lightly crispy.
I can also give a baked version of Chicken and Potato Gnocchi with a golden cheesy top if you want a casserole-style dish.
